지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.2(Wn.103)
- 발행연도
- 2019.2
- 수록면
- 51 - 58 (8page)
이용수
초록· 키워드
오류제보하기
In the competitive food and beverage industry, customer satisfaction is vital to a restaurant for repeat guest. Food is the fundamental element of a restaurant, as it would directly affect the degree of consumer satisfaction, as well as the future dining behavioral intentions. Interest for Korean food is proliferating globally, as there are a high number of Korean restaurants scattered around the globe. This study aimed to examine the attributes (quality of food, perceived value, country of the image and Korean culture, foreigners" perceptions) that affect the perceptions of Malaysian customers toward Korean food. This study also attempted to examine the significance and impacts of each attribute on the consumer satisfaction, as well as the future dining behavioral intentions. Moreover, this study also revealed the relationships between each attribute and customer satisfaction by employing ethnography methods, such as an interview. The data collected, and analyzed by employing a thematic analysis. This study is vital because it enabled restaurant operators to gain essential information on the important food attributes so that it facilitates the expansion of ethnic restaurants in the world. Besides, it also assisted traditional Korean restaurants in developing strategies to strengthen the degree of consumer satisfaction and behavioral intention.
목차
ABSTRACT
1. INTRODUCTION
2. LITERATURE REVIEW
3. METHODS
4. RESULTS
5. DISCUSSION AND CONCLUSION
REFERENCES
참고문헌 (20)
참고문헌 신청
Cho, W. J. (2004). A study on influence of physical environment on service quality perception and evaluation - Focus on hotel restaurant factor of physical environment. Culinary Science & Hospitality Research, 10(1), 203-213.
Dube, L., & Renaghan, L. M. (1994). Measuring customer satisfaction for strategic management: For financial success, a restaurant's management must make the connection between service attributes and return patronage. Here's a way to establish that connection. Cornell Hotel and Restaurant Administration Quarterly, 35(1), 39-47.
Ha, J., & Jang, S. S. (2009). Perceived justice in service recovery and behavioral intentions: The role of relationship quality. International Journal of Hospitality Management, 28(3), 319- 327.
Hossain, M. J. (2012). Impact of service quality on customer satisfaction: A case of tourism industry in Bangladesh. International Journal of Research in Finance & Marketing, 2(2), 1-25.
Hsieh, M. H., Pan, S. L., & Setiono, R. (2004). Product-, corporate-, and country-image dimensions and purchase behavior: A multicountry analysis. Journal of the Academy of Marketing Science, 32(3), 251-270.
Dube, L., & Renaghan, L. M. (1994). Measuring customer satisfaction for strategic management: For financial success, a restaurant's management must make the connection between service attributes and return patronage. Here's a way to establish that connection. Cornell Hotel and Restaurant Administration Quarterly, 35(1), 39-47.
Ha, J., & Jang, S. S. (2009). Perceived justice in service recovery and behavioral intentions: The role of relationship quality. International Journal of Hospitality Management, 28(3), 319- 327.
Hossain, M. J. (2012). Impact of service quality on customer satisfaction: A case of tourism industry in Bangladesh. International Journal of Research in Finance & Marketing, 2(2), 1-25.
Hsieh, M. H., Pan, S. L., & Setiono, R. (2004). Product-, corporate-, and country-image dimensions and purchase behavior: A multicountry analysis. Journal of the Academy of Marketing Science, 32(3), 251-270.
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UCI(KEPA) : I410-ECN-0101-2019-594-000505304